tag:blogger.com,1999:blog-241924752024-03-06T00:45:25.486-05:00Casual CuisineNhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.comBlogger265125tag:blogger.com,1999:blog-24192475.post-18429984764798323942014-06-11T19:56:00.002-04:002014-06-11T19:57:34.670-04:00Delicious whole wheat blueberry muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eweaa84qM_o/U5jsHTZg48I/AAAAAAAANxw/XonWcQVG09g/s1600/muffins+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eweaa84qM_o/U5jsHTZg48I/AAAAAAAANxw/XonWcQVG09g/s1600/muffins+2.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">For my third recipe in the grain mill challenge, I wanted to make blueberry muffins for breakfast, and came across a recipe that looked good on Pinterest. I thought they would be good, but I didn’t imagine that they would be as good as they were! These are now my favorite blueberry muffins, and my whole family agrees. They are healthy, but they have such a wonderful flavor. They are moist, not too dense, and sweet but not so sweet that you feel like you are having cake for breakfast. I used coconut oil for its health benefits and I think that it also enhanced the flavor with its subtle taste. I was surprised that these do not have egg in them, as most muffin recipes I’ve made usually call for egg. I wondered if they would bind together well without it, and they did. I didn’t have any brown sugar, so I used a mixture of sucanat and regular organic sugar, and I loved the amount of sweetness. These were incredibly easy to make and I found that flavor to be perfect. I am so glad I found this recipe-it is a must try!</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">100% Whole Wheat Blueberry Muffins</span></span></div>
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<i style="background-color: white; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">Slightly adapted from a recipe I found <a href="http://traceysculinaryadventures.com/2013/08/100-whole-wheat-blueberry-muffins.html" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">here</a> and originally adapted from <a href="http://www.kingarthurflour.com/recipes/100-whole-wheat-blueberry-muffins-recipe" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">King Arthur Flour</a></span></i></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">2 1/4 cups white whole wheat flour (I used freshly milled soft white wheat flour but you can you store-bought wheat if you prefer to)</span></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup (7 1/2 oz) packed light brown sugar (I didn’t have any brown sugar so I used 3/4 cup sucanat and 1/4 cup organic sugar)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon baking powder</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">3/4 teaspoon salt</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 teaspoon baking soda</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup fresh blueberries (use either fresh or unthawed frozen berries)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup coconut oil</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups buttermilk, at room temperature</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon vanilla extract</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">sugar and cinnamon to sprinkle on top</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">D I R E C T I O N S :</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">If milling flour, mill enough soft white wheat berries for 2 1/4 cups flour. I usually mill a larger amount of flour every so often, and store what I don’t use in the freezer (to better preserve it) rather than milling it each time beforehand.</span></span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Preheat oven to 400 F. Line muffin pan with paper liners.</span></div>
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<span style="background-color: white; font-family: Georgia, Times New Roman, serif;">In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Be sure to break up any clumps of brown sugar. Stir in the blueberries. Add the coconut oil, buttermilk, and vanilla to a measuring cup and whisk to combine. Pour the wet ingredients over the dry and stir just until they are incorporated.</span></div>
<span style="background-color: white; line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">Divide the batter evenly among the prepared liners, filling each about 3/4-full. Lightly sprinkle a small amount of cinnamon and sugar over each muffin. Bake for about 15-18 minutes, or until the tops of the muffins spring back when lightly pressed with your fingertip, and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool for a few minutes before removing them to the rack. </span></span>Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-66810557310065588882014-06-09T22:47:00.000-04:002014-06-09T22:47:00.468-04:00Grain Mill Challenge :: Delicious whole wheat bread<div style="border: 0px; line-height: 18px; margin-bottom: 18px; padding: 0px; vertical-align: baseline;">
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I'm blogging again today at <a href="http://www.grainmillwagon.com/delicious-whole-wheat-bread/">Grain Mill Wagon</a> as a part of their grain mill challenge.<br />
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<a href="http://4.bp.blogspot.com/-niVL8DUj4lw/U5ZuKDem4BI/AAAAAAAANws/6tbLWbn8Vlc/s1600/w+w+bread+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-niVL8DUj4lw/U5ZuKDem4BI/AAAAAAAANws/6tbLWbn8Vlc/s1600/w+w+bread+6.jpg" height="426" width="640" /></a></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">I’ve made whole wheat bread on and off for a few years now, but I have often come away with bread that tastes good but easily falls apart. Such was the case recently, so I opted to try a new recipe. I am very happy with this one and will continue to use it. The flavor and texture was great, the bread held together well, and I loved that even though it is 100% whole wheat, it was soft, moist and not too dense. Prior to trying this new recipe, I tried another recipe and used all soft white wheat, but a friend suggested combining soft and hard wheat together for better results. The store I purchase my wheat berries at does not sell hard white wheat, so I combined soft white and hard red, and was very pleased with the results. I also used coconut oil for its health benefits. This bread can be made using soaked flour, but I did not soak mine.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">Whole wheat bread<br />Recipe found <a href="http://simplecountryhome.com/2013/08/25/softest-whole-wheat-sandwich-bread/" style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">here</a> by Simple Country Home</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">I N G R E D I E N T S :</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">6 cups whole wheat flour (I used 2 cups of freshly milled hard red flour and 4 cups freshly milled soft white flour)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">2 1/2 cups warm water (water temperature should be around 110 F)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">4 tsp dry active yeast (I use bread machine yeast)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup honey</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup oil (I used coconut)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp. salt</span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp. vital wheat gluten</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">D I R E C T I O N S : </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mill your grains.</span></div>
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<a href="http://3.bp.blogspot.com/-rB1pHYC4ffo/U5ZtEbqlVjI/AAAAAAAANv8/2DScLOjiS9o/s1600/w+w+bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rB1pHYC4ffo/U5ZtEbqlVjI/AAAAAAAANv8/2DScLOjiS9o/s1600/w+w+bread+1.jpg" height="426" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqq-nPtkh-1_oaiCl8SrDBU4CWwuwDwznsG7QVL2r_tI0VPhgF84IdLxjdnhMOq842oAUWze6dbEsjh6prOD5q5EbHX5OU6NwYzTa3som_fwJ3S-kM-oEsRsd2bEonVDTsebL/s1600/w+w+bread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqq-nPtkh-1_oaiCl8SrDBU4CWwuwDwznsG7QVL2r_tI0VPhgF84IdLxjdnhMOq842oAUWze6dbEsjh6prOD5q5EbHX5OU6NwYzTa3som_fwJ3S-kM-oEsRsd2bEonVDTsebL/s1600/w+w+bread+2.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Combine the water, yeast, and 2 cups of flour, let it sit for 15 minutes.</span></div>
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<a href="http://1.bp.blogspot.com/-1GckpqJjslM/U5Zt1xAMcmI/AAAAAAAANwc/145BFMZ9UkE/s1600/w+w+bread+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1GckpqJjslM/U5Zt1xAMcmI/AAAAAAAANwc/145BFMZ9UkE/s1600/w+w+bread+4.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add the rest of the ingredients, slowly adding in the last cup of flour. Depending on your altitude and humidity you will need anywhere from five and a half to six and a half cups of flour. If you are using a mixer, mix on low, the dough should pull off the sides, form a ball on the hook, and the sides should be clean. The picture on the right doesn’t have enough flour yet, the bowl is not clean.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">To develop the gluten, which is what gives you soft, pliable bread, you need to alternate kneading and letting the dough rest. Once the dough is formed and pulling away from the sides of your mixer, turn it off and let it sit for 10-20 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Turn the mixer back on, the lowest speed, and knead for 5-10 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Divide the dough in half, and form the loaves. I just roll the dough between my hands to make a log that is the same length as the bread pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtw4K8K7wAqJIqqWQ-6UsM6ztD5qD2yePJkcowdMWu34uPy3dFhhEzXFkq4U0sxHG7Ebj_yDEBUlWKxVdswzviZQKDKJJ1ISxEAVgMC5OfqBMO-7FlF-8mtsqicXDqL_JevnGT/s1600/w+w+bread+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtw4K8K7wAqJIqqWQ-6UsM6ztD5qD2yePJkcowdMWu34uPy3dFhhEzXFkq4U0sxHG7Ebj_yDEBUlWKxVdswzviZQKDKJJ1ISxEAVgMC5OfqBMO-7FlF-8mtsqicXDqL_JevnGT/s1600/w+w+bread+5.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grease your pans with butter or oil and set the bread in them to rise for about 1 hour. I set mine on top of the oven and cover them with a damp towel.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Preheat your oven to 350.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When the loaves have risen about 1 and 1/2″ above the pan, put them in the oven and bake for 30 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Let them cool for an hour.</span></div>
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Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-77481166495723276822014-05-13T15:36:00.001-04:002014-05-13T15:36:44.467-04:00Grain Mill Challenge :: Whole wheat pizza doughI received a grain mill in the mail from WonderMill in exchange for participating in their grain mill challenge and sharing what I make on their blog. Today was my first recipe post! Here is the link:<br />
<a href="http://www.grainmillwagon.com/whole-wheat-pizza-dough/">Whole wheat pizza dough</a>Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-85022201995577139252014-03-31T17:58:00.003-04:002015-04-24T09:45:45.767-04:00delicious roasted sweet potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-efO7zuqx7YY/UzhkALonCiI/AAAAAAAANJ0/REHNuXacsgc/s1600/roasted+sweet+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-efO7zuqx7YY/UzhkALonCiI/AAAAAAAANJ0/REHNuXacsgc/s1600/roasted+sweet+potatoes.jpg" height="426" width="640" /></a></div>
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We eat a lot of sweet potatoes, but I had been getting bored with our usual baked and mashed dishes. I decided to try toasting them, and they are now my new favorite way to prepare sweet potatoes. This is an incredibly easy, yummy side dish. A little bit of oil and some salt is all it takes to enhance the flavor, and roasting really brings out their sweetness, giving them slightly crispy edges while keeping the interior really soft. They almost taste caramelized. I love this dish. It's super easy, tastes great and cooks pretty quickly.</div>
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Roasted Sweet Potatoes<br />
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I N G R E D I E N T S :<br />
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3-4 sweet potatoes<br />
XVOO or coconut oil<br />
Salt (I use sea salt)<br />
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D I R E C T I O N S :<br />
Preheat oven to 425<br />
Rinse, peel and dice potatoes.<br />
Place potatoes in a bowl and coat in a small amount of XVOO.<br />
Spread potatoes in a baking pan (I line my pan with parchment paper-just check to make sure yours is okay for that high of a temperature if you decide to use it).<br />
Sprinkle generously with salt.<br />
Bake for 30-35 minutes, until the edges are browned and insides are soft, tossing once during cooking.Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-78815330870748477212014-01-22T15:33:00.000-05:002014-01-23T10:17:59.964-05:00Coconut oil chocolate chip cookies<div class="separator" style="clear: both; text-align: justify;">
<a href="http://4.bp.blogspot.com/-UuNSrWNz-MA/UuAnfvSejfI/AAAAAAAANDI/em0yjGWUT9g/s1600/coconut+chocolate+chip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-UuNSrWNz-MA/UuAnfvSejfI/AAAAAAAANDI/em0yjGWUT9g/s1600/coconut+chocolate+chip+cookies.jpg" height="426" width="640" /></a></div>
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Oh, these cookies are so good! I have been wanting to make chocolate chip cookies with coconut oil for months now, and I finally found a good recipe for them on Pinterest. These cookies had a great flavor and turned out perfectly. I love the subtle flavor that the coconut oil adds-that alone is worth using coconut oil over butter! The directions call for refrigerating the dough prior to baking, which is definitely a must when using coconut oil-I know, because I had a huge fail the first time I tried to make cookies with the oil and didn't refrigerate it! These were easy to make and my whole family loved them. </div>
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The original recipe is linked below and has a wealth of information on baking with coconut oil, uses for the oil, etc. </div>
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Coconut oil chocolate chip cookies</div>
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Original recipe<a href="http://specialtycakecreations.com/coconut-oil-chocolate-chip-cookies-tropical-traditions-coconut-oil-giveaway/"> here</a></div>
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1/2 cup virgin coconut oil, softened</div>
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1/2 cup white sugar</div>
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1/2 cup brown sugar, packed</div>
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1 egg</div>
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1 1/2 tsp. vanilla extract/powder (I used extract)</div>
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1 1/3 cup all-purpose flour (plus more if needed)</div>
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2 Tbsp corn starch (original recipe says this is a key ingredient)</div>
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1 tsp baking soda</div>
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1/4 tsp salt</div>
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1 cup chocolate chips</div>
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Cream together softened coconut oil (it should have a consistency of softened butter), sugars, eggs, and vanilla extract with your mixer until light and fluffy (5 minutes).</div>
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<br /></div>
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Add flour, corn starch, baking soda, and salt and mix in until just combined. If the dough seems to be thin and oily, add 1-2 more Tbsp of flour (I did not have to do this). Fold in chocolate chips by hand.</div>
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Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Cover with plastic wrap and chill the dough balls for at least 2 hours, or overnight (I chilled them for 2 hours and it was plenty of time). </div>
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Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (I used parchment paper. The original recipes says that when using coconut oil unlined sheets always resulted in too dark cookie bottoms for her). </div>
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Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked.</div>
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Cool cookies on the baking sheet for about 10 minutes. Store airtight.</div>
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Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-810327427954374652014-01-15T15:01:00.001-05:002014-01-15T15:01:39.139-05:00Homemade vegetable beef soup<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyZDoRoiMNWJ94_nchknVA4DjgtMt6r8JpU8tDRZhc0eyaBA24eJ7HR9pk1qjEKW_tFyplqVk5dLB-lZyRHkLzGEZJ0sULnCDWGYTe-6fJ62w1VOeJJhYwdK9Qi1F_ge7q8Oz/s1600/vegetable+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyZDoRoiMNWJ94_nchknVA4DjgtMt6r8JpU8tDRZhc0eyaBA24eJ7HR9pk1qjEKW_tFyplqVk5dLB-lZyRHkLzGEZJ0sULnCDWGYTe-6fJ62w1VOeJJhYwdK9Qi1F_ge7q8Oz/s1600/vegetable+soup.jpg" height="426" width="640" /></a></div>
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I have wanted to find a favorite vegetable beef soup recipe for some time now, and I think I finally have. I had the best vegetable beef soup at a restaurant this past fall, and asked the waiter what all they put in it. After looking around online and including what they mentioned, I played around with a recipe that I've now made twice, and we all love it. It's just a traditional vegetable beef soup but I love the flavor. The combination of chicken and beef broth along with vegetable juice is one I love because it gives a great flavor but isn't too beefy or tomatoey. I also used a sweet potato instead of a white one, not knowing how it would turn out, and we loved it. It adds a subtle sweet yet savory flavor to the soup, but is not at all overwhelming- just a good, healthy addition that I'll use from now on. This soup is very quick and easy to make and it makes enough for the four of us to have for two meals. Pasta could also be added to make it go further. I didn't measure out my spices but sprinkled them generously over the soup. We had this for dinner but it also makes great leftovers for lunch. I would love to double this next time and freeze half of it.</div>
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Vegetable beef soup</div>
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I N G R E D I E N T S :</div>
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2 Tbsp XVOO (could also use vegetable oil, I just use olive oil because it's healthy)</div>
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1 medium-large onion, diced</div>
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2 cloves garlic, minced</div>
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1 lb beef</div>
<div style="text-align: justify;">
28 ounces tomato (roughly chop up a can of whole tomatoes or buy diced), drained</div>
<div style="text-align: justify;">
15 oz chicken broth</div>
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15 oz beef broth</div>
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1 Tbsp. better than bouillon chicken base (I know this stuff isn't nutritious but it gives great flavor!)</div>
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1/2 Tbsp. better than bouillon beef base</div>
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1 1/2 cups vegetable juice, like V-8</div>
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28 ounces frozen vegetables (I used a mix of corn, green beans, peas, carrots, etc)</div>
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1 cup frozen lima beans (you can also add more of other frozen vegetables, too)</div>
<div style="text-align: justify;">
1 sweet potato, diced</div>
<div style="text-align: justify;">
dash of Worcestershire sauce</div>
<div style="text-align: justify;">
1 tsp. salt</div>
<div style="text-align: justify;">
1/2 tsp. pepper (add more if you like)</div>
<div style="text-align: justify;">
Garlic powder</div>
<div style="text-align: justify;">
Onion powder</div>
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Oregano, dried</div>
<div style="text-align: justify;">
Basil, dried</div>
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Parsley, dried</div>
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Parmesan cheese, to sprinkle on top of soup</div>
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Ciabatta or any other good bread, or crackers for serving along with soup.</div>
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D I R E C T I O N S :</div>
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Heat oil over medium-high heat and sauté onion and garlic until onion is translucent and garlic is turning a golden color. </div>
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Add ground beef and brown until completely cooked. Drain all excess oil.</div>
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Add tomatoes, broth, chicken and beef bases, vegetable juice, vegetables, Worcestershire sauce, salt and pepper to pot. Generously sprinkle remaining spices over the soup (going a little lighter on the garlic and onion powders). Bring back to a boil on medium heat, and then let simmer on medium-low for 10-15 minutes, or until vegetables are tender. </div>
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Adjust seasonings to taste.</div>
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I find it best to let the soup sit on low for a little while to continue to let the flavors combine, so I'll make this a couple of hours before dinner. </div>
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Top individual bowls with a small amount of parmesan cheese, and serve with bread or crackers. I took a loaf of ciabatta, cut it in half to make two long slices, and brushed it with melted butter before sprinkling it with a very small amount of garlic powder and salt and topping with a little parmesan. I baked it on 350 for 10-15 minutes until the edges were just turning brown, and it was a great addition to the soup. </div>
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Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-38688253554674166032014-01-08T09:00:00.000-05:002015-04-24T09:48:45.535-04:00Homemade granola<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-O3HHr8KJTHI/Usxu6_VKHhI/AAAAAAAANAw/v0R822SoHg4/s1600/granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-O3HHr8KJTHI/Usxu6_VKHhI/AAAAAAAANAw/v0R822SoHg4/s1600/granola.jpg" height="426" width="640" /></a></div>
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I had been wanting to make some granola for breakfast because we are always buying the packaged kind, and the homemade version is healthier and definitely less processed. I made this and it is delicious. I use coconut oil and combined honey and maple syrup, and loved the flavor. The dried fruit adds a sweet and tart punch and I especially love the addition of dried cherries. You could also use other types of nuts and seeds to your liking. The amounts of what I add in often varies, depending on what I have and after making it numerous times, I just eyeball the amounts rather than measuring out every single ingredient exactly. We love this recipe and I make it weekly! It is healthy, filling, and my husband and I have both found that our blood sugar feels so much better after eating it than when we eat packaged cereal. It's great served as cereal with milk and also over yogurt with fresh fruit. And I haven't made any granola bars with this recipe yet, but I am sure they would be great as well. I find most of the ingredients from the Earth Fare bulk bins unless I buy them in bulk at Costco (which is where I find my coconut and grape seed oils, sliced almonds, maple syrup and dried fruit).</div>
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Homemade granola</div>
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I N G R E D I E N T S :</div>
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3-4 cups oats</div>
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1 cup sliced almonds</div>
<div style="text-align: justify;">
1/2 cup raw pumpkin seeds<br />
1/2 cup sunflower seeds</div>
<div style="text-align: justify;">
1/2 cup dried cranberries, cherries, and /or raisins (I use all three but you could use less to cut out sugar)</div>
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1 cup unsweetened shredded coconut (I find unsweetened at earth fare in containers near the bulk bins)<br />
1/4 cup golden flax seeds (if I have them)<br />
2 Tbsp chia seeds (if I have them-I buy them in bulk at Costco)</div>
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1/2-1/3 cup Tbsp. coconut oil (if I'm out of coconut oil, I use grape seed oil and it's good, too)</div>
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1/4 cup raw honey</div>
<div style="text-align: justify;">
1/4 cup maple syrup</div>
<div style="text-align: justify;">
1/2 tsp vanilla extract</div>
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1 large pinch sea salt-I use Real Salt from Earth Fare in the bulk bin because it has more minerals<br />
ground cinnamon</div>
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Preheat oven to 300 degrees F.</div>
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Combine oats, nuts, seeds, dried fruit and shredded coconut in a bowl and mix.</div>
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Add coconut oil, honey, maple syrup, and vanilla and mix until well combined.</div>
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Line a baking sheet with parchment paper and place granola onto it in an even layer. If you've made a large batch and it's making a pretty thick layer on the pan, sometimes using two pans works better. Sprinkle with salt and cinnamon. </div>
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Bake on 300 degrees for 20 minutes or until granola is a golden brown, tossing once or twice during cooking to keep it from forming large chunks. I usually let it bake for 10 minutes and then toss around and bake for 10 more. You want to make sure to not overcook it or it will taste too done. It's usually good when the edges are turning a light brown, but you don't want it to be very brown all over, or it will taste overcooked.</div>
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Let cool and store in an air tight container at room temperature for up to 2 weeks.</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-91434999509177241082014-01-07T16:05:00.000-05:002014-01-07T16:07:50.320-05:00Favorite roasted chicken<div class="separator" style="clear: both; text-align: justify;">
<a href="http://1.bp.blogspot.com/-ahwHyxq7YPo/Usxr5FgsYfI/AAAAAAAANAk/EBOr74yLgr4/s1600/roast+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ahwHyxq7YPo/Usxr5FgsYfI/AAAAAAAANAk/EBOr74yLgr4/s1600/roast+chicken.jpg" height="426" width="640" /></a></div>
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It has been so long since I have posted any recipes! I love keeping this little blog as a way to share recipes I like with my friends, and also because I often find myself referencing it at dinner time to look up a recipe I'm making, so it's a great way to keep record of them. I have several recipes I've been meaning to post, so hopefully they will all make their way onto here soon.</div>
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I made this roasted chicken recipe several weeks back, and absolutely loved it. I have made other chicken recipes that have been good, but I'm always wishing they had a little more flavor. So far, this is my favorite roasted chicken recipe because I love the amount of flavor in it. I have also started using sweet potatoes in addition to or even instead of regular potatoes, and they might be my favorite part of the entire dish. I love the sweet flavor of the potato combined with the savory flavors from the chicken and seasonings. I am so happy with this chicken that it will definitely be my go-to recipe from now on, so I wanted to share it. Roasted chicken is nice in that it is so adaptable to personal taste and doesn't require exact amounts of things. I tend to use a lot of seasoning so that it has flavor and I also try to get as much seasoning underneath the skin as I can. My measurements are not exact, just approximate amounts. I made it again last night and had to share it, so here is the recipe!</div>
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Roasted chicken</div>
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I N G R E D I E N T S :</div>
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<div style="text-align: justify;">
1 3 lb pound whole chicken, giblets removed</div>
<div style="text-align: justify;">
5 cloves garlic, 4 whole and one minced</div>
<div style="text-align: justify;">
Juice of one lemon plus 1 other whole lemon, cut in half</div>
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2 Tbsp. butter, melted</div>
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2 Tbsp olive oil</div>
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1 onion</div>
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4 carrots, peeled and cut into 2-3 pieces each (you can add more if you have room)</div>
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2-3 sweet potatoes and one regular potato if you wish, peeled and sliced into half-inch slices</div>
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Salt</div>
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Pepper</div>
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Thyme (I use powder)</div>
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Parsley (I used dried)</div>
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Paprika</div>
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White wine (or white cooking wine-what I used)</div>
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D I R E C T I O N S :</div>
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Preheat oven to 375 degrees F.</div>
<div style="text-align: justify;">
Cut onion into several large chunks and place on the bottom of a 9x12 pan.</div>
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Melt butter and combine with olive oil and the juice of one lemon.</div>
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Remove any giblets and stuff cavity with 4 cloves of garlic and 1-2 halves of the other lemon, plus a small amount of the butter/oil/lemon combination.</div>
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Place the whole chicken on top of the onion. If you wish, tie legs with kitchen twine and tuck wings underneath the body of the chicken.</div>
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Make a spice rub with the salt, pepper, minced garlic, thyme, and parsley. I do not use exact amounts but if I had to guess, I would say I used around 1/2 Tbsp. each salt and pepper and then generously sprinkled in the thyme, parsley and minced garlic. Add a small amount of oil or butter to the rub to make a paste, and rub generously over entire chicken. I try to lift up as much skin as I can to rub it underneath so that the actual meat has flavor and not just the skin.</div>
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Place carrot and potato slices around chicken.</div>
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Drizzle oil/butter/lemon mixture and a little bit of cooking wine over chicken and vegetables.</div>
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Lightly season entire dish with a little more salt, pepper, parsley and some paprika before placing in the oven.</div>
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Cook on 375 for 1 1/2-2 hours, checking occasionally to make sure the skin isn't getting too brown.</div>
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If it is, tent it with foil. You might also want to turn the potatoes or spoon some of the liquid over them mid-way during the cooking so they don't get dried out on one side.</div>
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Cook until juices run clear and making sure the temperature in the thickest part of the thigh registers 170 degrees F.</div>
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Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-33980749221298582752013-07-11T14:43:00.000-04:002013-07-11T14:43:50.635-04:00simple baked squash<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-F1TYOGA5ass/Ud77dNEAY8I/AAAAAAAALuE/6HUZqeR34Dw/s1600/baked+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-F1TYOGA5ass/Ud77dNEAY8I/AAAAAAAALuE/6HUZqeR34Dw/s640/baked+squash.jpg" width="640" /></a></div>
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This recipe is almost embarrassingly simple but something I make several times a summer when we have lots of squash. It's a very basic recipe and a nice, easy vegetable dish that we always like. We like to do veggie nights and in the summer they are great-some squash, pinto beans, corn bread, sweet potatoes, and fresh tomatoes and cucumbers all make a great meal. Last night I served this with bbq chicken, mashed potatoes and cucumbers and tomatoes.</div>
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Baked Squash<br />
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I N G R E D I E N T S :<br />
Several squash...4-5 big ones or 8 or so little ones<br />
1 1/2 cups milk<br />
1/2 cup corn meal<br />
1/2 cup all-purpose flour<br />
salt<br />
pepper<br />
<br />
D I R E C T I O N S :<br />
Preheat oven to 350.<br />
In one dish place milk, and in another place mixed cornmeal and flour.<br />
Wash and slice squash-I try to slice it very thin-less than 1/4".<br />
Dip squash in milk, then coat in flour mixture.<br />
Place on baking sheet and sprinkle with salt and pepper.<br />
Bake for 30 minutes, then turn each slice over and bake another 30 minutes.<br />
Squash should be soft and golden.<br />
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<br />Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-52694094620871246462013-06-28T15:50:00.002-04:002013-06-28T15:54:28.286-04:00summer fresh peach pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-F-iCJWSkv_I/Uc3oDnF6gJI/AAAAAAAALe8/miO2An9v5oI/s1600/peach+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-F-iCJWSkv_I/Uc3oDnF6gJI/AAAAAAAALe8/miO2An9v5oI/s640/peach+pie.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">One of my favorite things about summer is all of the fresh, local produce. This past weekend, I took my girls to a local produce stand and bought a bunch of peaches. One of my daughters was especially excited about making a peach pie, so that is what we did on Saturday. I love peach pie. Love it. But, I don't think I had ever made one, and if I had, it's been so long that I don't even remember. After looking through some recipes, I came up with this version, and it was delicious. I was originally going to use a store bought crust, but realized I only had one and needed two, so decided to make my own. I used to make crusts from scratch often, but hadn't in a while (I tend to love shortcuts these days!). This one was worth it-it was so good. And my girls loved playing with the extra dough, rolling pin, and lattice cutter. Who needs play doh when you have all of that?</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">This pie is so good. Do yourself a favor and make one!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Because I didn't have enough peaches, I halved the recipe for the filling. It was plenty for a regular pie dish but for a deep dish, you would want to use the full amount. I had a deep dish pie plate and could have filled it with to the top had I had the full amount!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Peach pie</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Adapted from <a href="http://www.twopeasandtheirpod.com/peach-pie/">this recipe</a> at Two Peas and Their Pod</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crust adapted from one in my Better Homes and Garden Cookbook</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">(I'm sure the crust from the Two Peas site is good, I just didn't have all of the ingredients).</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I N G R E D I E N T S :</span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">For the filling:</span></i></div>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 22px; text-align: justify;">8 cups sliced peaches, skin removed</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 22px; text-align: justify;">1/2 cup granulated sugar</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">1 teaspoon ground cinnamon</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">1/4 teaspoon ground nutmeg (I did not use)</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">3-4 tablespoons cornstarch, depending on how juicy your peaches are </span></span></div>
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</span><span style="background-color: white; line-height: 22px;"></span></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 22px;">1/2 teaspoon vanilla extract</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 22px;"><i><span style="font-family: Georgia, Times New Roman, serif;">For the crust:</span></i></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">2 1/4 cups all-purpose flour</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">3/4 tsp salt</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">2/3 cup butter</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">8-10 Tbsp. cold water</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">1 egg, whisked, plus 1 Tbsp water for egg wash</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">sugar for sprinkling on crust</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">D I R E C T I O N S :</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Begin by assembling crust. </span><i style="line-height: 22px;">I prepared my dough in advance and refrigerated it for a couple of hours.</i></span></div>
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<i style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></i></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.</span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle 1 Tbsp of water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 Tbsp of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls. </span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">On a lightly floured sufrace, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12 inches in diameter. </span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Wrap pastry circle around the rolling pin. Unroll pastry into a 9-iunch pie </span><span style="line-height: 22px;">plate. Ease </span><span style="line-height: 22px;">pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Transfer desired filling to pastry-lined pie plate.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px;">Peel and dice peaches into large chunks. Add remaining ingredients and stir until combined.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 22px; text-align: justify;">Roll remaining ball into a circle 12 inches in diameter. Cut slits in pastry. </span><br />
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Place pastry on filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">For a lattice-top pie: (You could google a </span><span style="line-height: 22px;">video for this or at least a picture of how to do it if you aren't sure)</span><span style="line-height: 22px;"> Prepare as at left, except trim bottom pastry to 1/2 inch begone edge of pie plate. Roll out remaining pastry and cut into 1/2" wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern. Press strip end into bottom pastry rim. Fold bottom pastry over strip ends. </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 22px;">Brush egg wash over top pastry and sprinkle with sugar.</span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">Bake in a 400 degrees F oven for 45 minutes or until the pie is bubbling and the crust is golden brown. Let the pie cool completely on a wire cooling rack before cutting.</span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with vanilla ice cream!</span></span></div>
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<span style="line-height: 22px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<br /></div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-67805562537025041712013-05-08T16:58:00.001-04:002013-05-08T16:58:29.927-04:00Breaded tilapia filets, AKA homemade fish sticks<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9prDvU_XxOk/UYq7o5ugCbI/AAAAAAAALG8/508PTU3f21U/s1600/fish+sticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-9prDvU_XxOk/UYq7o5ugCbI/AAAAAAAALG8/508PTU3f21U/s640/fish+sticks.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I made these the other night, and they were so good! I wasn't sure what kind of tilapia we wanted to have, but something breaded sounded good so as I was looking up recipes, I found one for fish sticks from my friend Amber's blog and thought I would give them a try. These were so easy, and we loved the flavor. And, they are so much healthier than store bought fish sticks so no need to feel any guilt for having fish sticks for dinner (not that I will judge...we had some from the store recently, too)! I adapted this recipe a little bit, so my version is below. I will definitely be making these again.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Breaded tilapa, AKA homemade fish sticks</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>Slightly adapted from <a href="http://www.thismommycooks.com/2010/11/crispy-homemade-fish-sticks.html">this</a> recipe at This Mommy Cooks</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I N G R E D I E N T S :</span><br />
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<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">2 large eggs</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup milk</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup panko bread crumbs</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 cup all-purpose flour</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1 lb tilapia cut into 1/2-inch thick sticks (I took 3 tilapia filets and quartered them)</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Salt and Pepper</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Paprika</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">lemon juice from half a lemon</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">3-4 Tbsp melted butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">D I R E C T I O N S :</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 400 degrees. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Spray a baking pan with cooking spray. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">In a shallow dish, beat together the eggs and milk and set aside. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour the bread crumbs and flour onto two separate plates. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Season fish sticks with salt and pepper. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Dredge fish sticks in flour, then dip in the egg mixture. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Next, transfer fish sticks to bread crumbs, covering fish completely and pressing lightly to adhere. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Place each fish stick on prepared baking sheet so they aren't touching. </span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Season each fish stick with a little more salt and pepper, some paprika, and lemon juice.</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Drizzle melted butter over fish sticks just before baking.</span></div>
<div style="background-color: white; color: #3f3f3f; line-height: 18px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Bake until lightly browned, about 15 - 20 minutes, turning the fish sticks halfway through.</span></div>
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<br />Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com2tag:blogger.com,1999:blog-24192475.post-19414292352218537492013-04-04T11:24:00.002-04:002013-04-04T11:24:52.721-04:00Easy Baked Tilapia with Vegetables<div class="separator" style="clear: both; text-align: justify;">
<a href="http://2.bp.blogspot.com/-SJbgQF0KuAA/UV2aMJXu0fI/AAAAAAAAK18/eVNjMh1shwQ/s1600/baked+tilapia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-SJbgQF0KuAA/UV2aMJXu0fI/AAAAAAAAK18/eVNjMh1shwQ/s640/baked+tilapia.jpg" width="640" /></a></div>
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We've been eating fish more lately, and I recently tried this super simple tilapia recipe. It took two minutes to put together and had a good flavor. This is a great meal for a week night when you don't want to spend a long time in the kitchen. Serve with rice or potatoes and you have an easy meal!</div>
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<div style="text-align: justify;">
Easy Baked Tilapia</div>
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From <a href="http://allrecipes.com/recipe/easy-baked-tilapia/">here </a>at Allrecipes.com</div>
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Makes 4 servings</div>
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I N G R E D I E N T S :</div>
<div style="text-align: justify;">
4 tilapia fillets</div>
<div style="text-align: justify;">
2 Tbsp. butter</div>
<div style="text-align: justify;">
1/4 tsp. Old Bay Seasoning TM, or to taste (I just sprinkled it on)</div>
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1/2 tsp garlic salt, or to taste</div>
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1 lemon, sliced</div>
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1 (16 oz) package frozen cauliflower with broccoli and red pepper (I used cauliflower, broccoli, carrots)</div>
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D I R E C T I O N S : </div>
<div style="text-align: justify;">
Preheat the oven to 375 degrees.</div>
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Grease a 9x13" baking dish.</div>
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Place the tilapia fillets on the bottom of the baking dish and dot with butter. </div>
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Season with Old Bay seasoning and garlic salt.</div>
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Top each one with a slice or two of lemon (I actually just squirted the lemon juice on).</div>
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Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper (I do not recommend seasoning the vegetables with Old Bay because they get a little spicy).</div>
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Cover the dish and bake for 25-30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-403738259441788142013-04-01T11:01:00.003-04:002013-04-01T11:04:24.024-04:00Red leaf lettuce salad with apples, goat cheese, candied walnuts, & honey vinaigrette<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-dbCEACQRgRk/UVmggYGaTAI/AAAAAAAAK1s/F8cri4GJJd4/s1600/honey+vinaigrette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-dbCEACQRgRk/UVmggYGaTAI/AAAAAAAAK1s/F8cri4GJJd4/s640/honey+vinaigrette.jpg" width="640" /></a></div>
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My husband and I recently celebrated our 10 year anniversary by going to Charleston, SC. We had a wonderful time and had some of the best food we've ever eaten. The restaurants alone are worth the trip! There are so many we didn't even get to try...we'll just have to go back. Every meal I had included a delicious salad. One salad I had was served with honey vinaigrette, which was delicious and something I had never had but knew I wanted to make at home. This salad is inspired by some of the great salads I had on our trip. The apples, cranberries, candied walnuts and goat cheese are paired well with the honey vinaigrette. This really is a delicious salad! Goat cheese can be expensive but I find good deals at Trader Joe's and Costco. You can use feta if you don't have or like goat cheese, and I tried this as well, but I much prefer the goat cheese. The walnuts are very simple to make and totally worth the extra few minutes. This is a delicious salad-perfect for a casual weeknight meal or nice dinner party.</div>
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Red leaf lettuce salad with apples, goat cheese, candied walnuts, and honey vinaigrette</div>
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<i>Recipe mine</i></div>
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<i><br /></i></div>
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S A L A D I N G R E D I E N T S :</div>
<div style="text-align: justify;">
1 head red leaf lettuce</div>
<div style="text-align: justify;">
2 granny smith apples, sliced thin</div>
<div style="text-align: justify;">
1/2 cup dried cranberries, or more</div>
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Candied walnuts (recipe follows)</div>
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Goat cheese</div>
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<br /></div>
<div style="text-align: justify;">
D R E S S I N G I N G R E D I E N T S :</div>
<div style="text-align: justify;">
1/2 cup honey </div>
<div style="text-align: justify;">
1/2 cup oil (I used a mix of EVOO and safflower-you can also use canola or vegetable)</div>
<div style="text-align: justify;">
1/2 cup cider vinegar</div>
<div style="text-align: justify;">
2 Tbsp. dijon mustard</div>
<div style="text-align: justify;">
Juice of 2 lemons</div>
<div style="text-align: justify;">
1 tsp. salt</div>
<div style="text-align: justify;">
1/4 tsp. pepper</div>
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D I R E C T I O N S :</div>
<div style="text-align: justify;">
Combine ingredients in food processor or blender. Blend well.</div>
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<br /></div>
<div style="text-align: justify;">
Candied Walnuts</div>
<div style="text-align: justify;">
Adapted from <a href="http://casualcuisine.blogspot.com/2009/03/spicy-glazed-pecans.html">this recipe</a></div>
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I N G R E D I E N T S : </div>
<div style="text-align: justify;">
3 cups walnuts</div>
<div style="text-align: justify;">
3 Tbsp water</div>
<div style="text-align: justify;">
1/2 cup sugar</div>
<div style="text-align: justify;">
1 tsp. salt</div>
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<br /></div>
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D I R E C T I O N S :</div>
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Preheat the oven to 350. Butter a heavy large baking sheet. Combine sugar, water and salt in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil 2 minutes. Add walnuts and stir until walnuts are coated with mixture, about 1 minute. Transfer walnuts to prepared sheet, spreading evenly. Bake until walnuts are just beginning to brown, about 13 minutes. Transfer to a sheet of foil or waxed paper and quickly separate with a fork. Store in an airtight container up to 1 week.</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-85301450912008111992013-03-14T15:41:00.000-04:002013-03-14T19:07:01.702-04:00a yummy twist on tomato soup and grilled cheese <div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQWIJj-GgsUlrEK2ryNMlTXFYycJumjcz3TaxAGCkuRECUGV0BM1hO29lTdFRkoE5K7NIFBfluQR1NleDiEb88pQ-9LlkDTQxfzEu3zK0f8ZXoljtVeHHBzunVlB-G11gGgua/s1600/tomato+basil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQWIJj-GgsUlrEK2ryNMlTXFYycJumjcz3TaxAGCkuRECUGV0BM1hO29lTdFRkoE5K7NIFBfluQR1NleDiEb88pQ-9LlkDTQxfzEu3zK0f8ZXoljtVeHHBzunVlB-G11gGgua/s640/tomato+basil.jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">I don't know about you, but I totally get stuck in a rut about what to have at lunch. I'm always pinning fun lunch ideas on Pinterest, but rarely follow through and then find myself at the deli counter, once again, getting my weekly pound of deli meat and 1/2 lb of cheese. Last week, I decided to make a few things I could freeze and pull out for lunch time. I made <a href="http://www.casualcuisine.blogspot.com/2013/03/homemade-spaghettios.html">spaghettio's</a>, which were a hit, <a href="http://casualcuisine.blogspot.com/2011/07/easy-tasty-5-minute-black-bean-soup.html">black bean soup</a>, and this yummy tomato basil soup. I've made it before and always love it, and my daughters wanted some and they loved it, too. I saw an idea on Pinterest for grilled mozzarella cheese sandwiches and thought that sounded so good to go along with it. I had part of a leftover block of mozzarella cheese that I used, and a loaf of frozen focaccia bread in the freezer that I thought would be good for the sandwich. (I used <a href="http://casualcuisine.blogspot.com/2009/07/easy-no-fuss-focaccia.html">this recipe</a> for the focaccia-I made it a few weeks ago to compare it side by side with my new focaccia recipe. I've decided I still really like it for sandwiches because it rises a little more, while <a href="http://www.casualcuisine.blogspot.com/2013/02/focaccia-with-coarse-salt.html">my new one</a> is my favorite for soup.) The two went great together and our lunch was much better than usual (I'll still buy my deli meat and cheese, but it's great to mix things up and not have the same thing daily!), so I plan on making this more often. I doubled the recipe and froze it in batches. </span></div>
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<span style="background-color: white; color: #323232; line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Tomato Basil Soup</span></span><br />
<span style="background-color: white; color: #323232; line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;"><i>recipe mine</i></span></span></div>
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<span style="color: #323232; line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;"><i><br /></i></span></span></div>
<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px; text-align: justify;">I N G R E D I E N T S :</span><span style="background-color: white; color: #323232; line-height: 21px;"></span><br />
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<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px;">1 onion, chopped</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #323232; line-height: 21px;">2 cloves of garlic, minced</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #323232; line-height: 21px;">28 oz canned diced tomatoes or tomato puree </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #323232; line-height: 21px;">1 cup water plus two chicken bullion cubes (or two cups chicken broth and you can add bouillon for extra flavor)</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #323232; line-height: 21px;">2 Tbsp. butter</span></span></div>
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</span><span style="background-color: white; color: #323232; line-height: 21px;"><div style="text-align: justify;">
2Tbsp. flour</div>
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2 Tbsp. fresh basil, or 1 Tbsp. dried</div>
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freshly ground black pepper</div>
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1/2 tsp. salt, if desired (i find this soup salty enough on its own after using chicken bullion)</div>
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<span style="background-color: white; color: #323232; line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">D I R E C T I O N S :</span></span></div>
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<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px;">Saute onion and garlic in a small amount of oil until tender.</span></div>
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<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px;">Puree or chop canned tomatoes to desired texture. If using home canned tomatoes, press through mesh sieve to remove seeds. </span></div>
<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px; text-align: justify;">Add tomatoes to onion and garlic. </span><br />
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<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px;">Add one cup water and two bullion cubes, or chicken broth. Let simmer over medium heat for a few minutes.</span></div>
<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px; text-align: justify;">Meanwhile, melt the butter in a small saucepan, and stir in the flour to form a roux. Add to soup mixture after it has finished simmering, and stir until well combined.</span><span style="background-color: white; color: #323232; line-height: 21px;"></span><br />
<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px; text-align: justify;">Add basil, salt and pepper.</span><span style="background-color: white; color: #323232; line-height: 21px;"></span><br />
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<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px;">Add a little cream or half and half, if you want.</span></div>
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<span style="background-color: white; color: #323232; font-family: Times, 'Times New Roman', serif; line-height: 21px;">If using diced tomatoes, you can puree the soup with an immersion blender for a smoother consistency.</span></div>
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<span style="background-color: white; color: #323232; line-height: 21px;"><span style="font-family: Times, Times New Roman, serif;">Great with <a href="http://tomatoesandbananas.blogspot.com/2009/02/ciabatta.html" style="color: #e69138; text-decoration: none;">ciabatta</a>, <a href="http://casualcuisine.blogspot.com/search?q=focaccia">focaccia</a>, <a href="http://tomatoesandbananas.blogspot.com/2009/02/french-bread.html" style="color: #e69138; text-decoration: none;">french bread</a>, with a salad, or even on its own. You could also grate up some good cheese on top, or add a dollop of sour cream. Yum!</span></span></div>
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</span>Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-35197285951111034582013-03-11T08:00:00.000-04:002013-05-08T16:58:51.259-04:00Quinoa pilaf<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-83ajesQTYhk/UT0-wMyi14I/AAAAAAAAKrM/McDVwsVLepg/s1600/quinoa+pilaf+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-83ajesQTYhk/UT0-wMyi14I/AAAAAAAAKrM/McDVwsVLepg/s640/quinoa+pilaf+(1+of+1).jpg" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">We really like quinoa and have started eating it about once a week. It's such a good source of protein and while it can be pricey when sold in small batches at the grocery store, Costco sells a very affordable large bag of it. This is a recipe I made a long time ago and never posted, but I made it again a few days ago. It's easy to prepare and a good side dish. We had it with grilled salmon (also a good deal at Costco!), baked sweet potatoes, and wilted spinach (which, might I add, is so easy to make and much better than frozen spinach! It just takes quite a bit of spinach to get enough for a few servings). It was a great addition to our meal and a great alternative to rice!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Quinoa Pilaf</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Adapted from <a href="http://www.therealdomestickate.com/2010/05/quinoa-pilaf.html">Domestic Kate</a></span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">My changes in italics</span></i></div>
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<span style="font-family: Times, Times New Roman, serif;">I N G R E D I E N T S :</span></div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">1 cup quinoa, rinsed</span></span></div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">1 tbsp olive oil</span></span></div>
<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 16px; text-align: left;">1/2 medium onion, diced</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16px; text-align: left;">10 baby carrots, sliced thinly <i>(I used one large carrot)</i></span></span></div>
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</span><span style="background-color: white; line-height: 16px; text-align: left;"></span></span>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16px; text-align: left;">1 stalk celery, diced <i>( did not have any, so left it out)</i></span></span></div>
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</span><span style="background-color: white; line-height: 16px; text-align: left;"><div style="text-align: justify;">
1-2 cloves garlic, minced</div>
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2 cups broth (chicken, vegetable<i>-I used chicken</i>)</div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><i><span style="font-family: Times, Times New Roman, serif;">Salt and pepper, to taste</span></i></span></div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">D I R E C T I O N S : </span></span></div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Rinse the quinoa once in a mesh strainer. Set aside.</span></span></div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">In a medium saucepan, heat the olive oil.</span></span></div>
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Add garlic, onion, carrots, and celery, and saute for about 5 minutes. </span></span></div>
<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 16px; text-align: left;">Add quinoa and give it a few stirs before adding the broth. Add broth and bring to a boil. Cover and reduce heat to simmering for about 15 minutes.</span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 16px; text-align: left;"> </span><br />
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<span style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: Times, Times New Roman, serif;">Serve hot. </span></span></div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-83864194125363157532013-03-06T12:52:00.001-05:002013-05-08T16:59:07.936-04:00No knead neapoliton-style pizza dough with herbed cooked tomato sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-GQupT7qkLt8/UTUOdVZ6NRI/AAAAAAAAKpc/MtQARVRevhA/s1600/pizza+(1+of+1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-GQupT7qkLt8/UTUOdVZ6NRI/AAAAAAAAKpc/MtQARVRevhA/s640/pizza+(1+of+1).jpg" width="640" /></a></div>
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I am so excited to share this recipe with you, because my husband and I agree that this is hands down the best pizza recipe I've ever made. I absolutely love the flavor and texture of this crust, and the sauce is just delicious, too. And this is a no knead recipe! You just put the ingredients in a bowl, let sit and rise twice, and bake. It's so very easy. You can start it the night before just before bed and let it sit overnight, or wait until the day of. I have made this 3 or 4 times now and have put it together before bed, and it has turned out great every time. This is another fabulous recipe from <a href="http://www.amazon.com/Kneadlessly-Simple-Fabulous-Fuss-Free-No-Knead/dp/1118169433">Kneadlessly Simple</a>, and just like the others, the directions look long but that is only because the author is very detailed and gives different options for things. It is quite easy, and I love that I don't even have to knead it in a stand mixer. </div>
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I'm noting the times below for those of you who it might help see how easy this is and the timing I used. </div>
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This recipe makes two 11-12" pizzas, so for a family, you will want to bake both for dinner. One pizza would feed 2 people, and when we make both, we have some left over (and we eat a lot). I make both pizzas, and sometimes it's fun to do different toppings on each one. I am sure I could combine the dough to make one large pizza, and I will try that soon, but I haven't experimented with the different baking time that would be needed yet.</div>
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If you like homemade pizza-and we love it at our house-you will definitely want to try this recipe. I love it so much that I've abandoned my past pizza recipes in favor of this one, hands down!</div>
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Neapolitan-style pizza dough</div>
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From <a href="http://www.amazon.com/Kneadlessly-Simple-Fabulous-Fuss-Free-No-Knead/dp/1118169433">Kneadlessly Simple</a> <i>(I highly recommend this book!)</i></div>
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<i>My notes are in italics</i></div>
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INGREDIENTS:</div>
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For the dough:</div>
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3 cups (15 oz) unbleached, all purpose flour, plus more as needed</div>
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Generous 1 1/4 tsp. table salt</div>
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1/2 tsp. instant, fast-rising, or bread machine yeast <i>(I use bread machine yeast)</i></div>
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Scant 1 1/2 cups ice water, plus more if needed.</div>
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1 Tbsp. olive oil, plus more for brushing over dough and pans</div>
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For the sauce:</div>
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1 Tbsp. olive oil</div>
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1/2 tsp. finely minced fresh garlic, or 1 Tbsp. finely chopped onion <i>(I use garlic)</i></div>
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1 can (28 oz) crushed tomatoes <i>(I used tomato sauce)</i></div>
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2 tsp. dried oregano</div>
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2 tsp. dried thyme leaves (or I just sprinkle some dried thyme powder over it)</div>
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1/2 tsp. balsamic vinegar</div>
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1/8-1/4 tsp. each salt and pepper, or to taste</div>
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<i>(I also use a squirt of honey to sweeten it just a little, but that is optional-I needed it more since I was using tomato sauce)</i></div>
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(Directions for the sauce: Combine the oil and garlic or onion in a heavy, medium saucepan over medium-high heat and cook, stirring, for 1 minute for garlic or 2 minutes for onion. Add the tomatoes, oregano, and thyme. Adjust the heat so the mixture boils gently and cook, stirring frequently to prevent sticking, until the sauce is cooked down and thickened, 10-15 minutes. Stir in the balsamic vinegar, if using, and salt and pepper. Use immediately, or refrigerate for later use. <i>(I usually only use part of this sauce for two pizzas, so I freeze the rest in two more batches for future pizzas).</i></div>
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Keeps in the refrigerator for up to 4 days and in the freezer for up to two months.</div>
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DIRECTIONS for the dough:</div>
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<u>First rise:</u><i> (I put this together right before bed, or you could do it the day of)</i></div>
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-In a large bowl, thoroughly stir together the flour, salt, and yeast. </div>
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-Vigorously stir in the water, scraping down the sides, just until throughly blended.</div>
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-Stir in the olive oil until evenly incorporated. </div>
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If the mixture is too dry to mix, add in just enough water to facilitate mixing, as the dough should be firm. If the dough is soft, stir in enough more flour to firm it.<i> (I do not know exactly what her versions of soft vs dry are-when I make this, my dough is very soft and sticky). </i></div>
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-Cover the bowl with plastic wrap. (If desired, for best flavor or for convenience, you can refrigerate the dough for 3-10 hours.) </div>
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-Then let it rise at cool room temperature for 4-12 hours. <i>(So mine usually rises all night and then I stick it in the fridge the next morning until I'm ready to do the second rise below, but you could also put it together the morning of and let it rise until you are ready for the second rise).</i></div>
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<u>Second rise:</u> Stir the dough to deflate it. Divide it in half using oiled kitchen shears<i> (I just use my hands and put olive oil on them). </i></div>
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The dough portions can be used immediately; or refrigerated for up to 12 hours and then used <i>(As mentioned earlier, I do this before I'm ready to let it rise the second time before it's baked)</i>; or frozen, wrapped airtight, for up to 1 month. Use each half to prepare one pizza.</div>
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-Place the dough portions on 12-inch lightly oiled pizza pans, baking sheets, or large sheets of nonstick spray-coated baking parchment <i>(my parchment paper can't be used at this high of a temperature-check the box yours comes in). </i></div>
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-Drizzle lightly with olive oil, then press and stretch the dough into two 11 1/2-12" rounds with oiled fingertips; if it is resistant and springs back, let it rest for a few minutes before continuing. The shape doesn't have to be perfect, but be sure to push the dough outward to slightly build up and thicken the edges(which would burn if too thin). </div>
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-Set aside to rise, tented with nonstick spray-coated foil <i>(I just spray some cooking spray on plastic wrap)</i>, for 25-45 minutes, depending on whether you prefer a thin, slightly dense crust, or a lighter, medium-thick-one. </div>
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Baking preliminaries: 20 minutes before baking time, place a rack in the lowest slot of the oven; preheat to 500 degrees F. Place a rimless baking sheet (or place a rimmed sheet upside down) on the lowest rack.</div>
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<u>Baking: </u></div>
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-Place the pizza pan with the dough (or the dough on the parchment) on the preheated baking sheet that is already in the oven. </div>
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-Bake for 7-10 minutes, or until the dough begins to firm and puff up. </div>
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-Remove from the oven and spread the sauce to within 1/3 inch of the edge all around. </div>
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-Add toppings and cheese evenly over the top. </div>
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-Return to the oven and bake until the top is bubble and the edge is puffy and nicely browned, about 10 minutes longer <i>(watch your oven-mine starts to brown around 7 minutes)</i>. Transfer the pan to a wire rack and cool for 5 minutes before serving.</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-52330975846370955452013-03-04T15:06:00.000-05:002013-03-04T15:07:58.214-05:00Homemade Spaghettio's<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JTUz4EukKWI/UTT9cZQkzrI/AAAAAAAAKpM/wy1yrbIh5bM/s1600/spaghettios.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-JTUz4EukKWI/UTT9cZQkzrI/AAAAAAAAKpM/wy1yrbIh5bM/s640/spaghettios.jpg" width="640" /></a></div>
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I am always looking for new lunch ideas, because the everyday ham or turkey sandwich we enjoy at home for lunch can sometimes get old. I recently saw this post for homemade Spaghettio's and thought it looked fun to try. I try to not buy canned pasta because of the processed ingredients, but I have to admit that I have been tempted at least a time or two, just because it's something different, as well as easy. This recipe, however, is extremely easy to make. I doubled it so that I could freeze it in smaller portions to pull out before lunchtime. I could not find ditalini pasta at my grocery store, so I used elbow macaroni-it tastes the same! It really did not take much time at all to make, and it was delicious. I enjoyed it just as much as my daughters did!</div>
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Homemade Spaghettio's</div>
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from <a href="http://www.seededatthetable.com/2012/07/09/diy-homemade-spaghettios/">Seeded at the Table</a></div>
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Yield: 4-6 adult servings, 6-8 child servings</div>
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I N G R E D I E N T S :<br />
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8 oz ditalini pasta (or other small pasta-I used elbow macaroni)</div>
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2 Tbsp. olive oil</div>
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2 cloves garlic, pressed</div>
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Pinch of crushed red pepper flakes (I left this out)</div>
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15 oz can tomato sauce</div>
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1 cup water</div>
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1 Tbsp. tomato paste</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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1/2 tsp granulated sugar</div>
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4 Tbsp unsalted butter, cut into pieces (I only used half of this)</div>
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1/4 cup milk</div>
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1 cup shredded cheddar cheese</div>
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D I R E C T I O N S: </div>
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Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).</div>
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Meanwhile, heat the olive oil in a Dutch oven or large saute pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar, and butter. Heat while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.</div>
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Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine (there may be some left over if you do not like it too soupy; usually about 1/3 cup is left over).</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-27253676123574778392013-02-27T15:41:00.004-05:002013-02-27T15:44:22.072-05:00focaccia with coarse salt<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-JahExCOyzZ4/US5t8R7Z6bI/AAAAAAAAKos/mPrGY3mU7-A/s1600/focaccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-JahExCOyzZ4/US5t8R7Z6bI/AAAAAAAAKos/mPrGY3mU7-A/s640/focaccia.jpg" width="640" /></a></div>
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<i>Warning: The instructions look long, but trust me, this is not very complicated to make! </i><br />
I made this bread several weeks ago when I made the <a href="http://www.casualcuisine.blogspot.com/2013/01/warm-tortellini-soup.html">tortellini soup </a>I recently posted about. The first time, it didn't turn out (it just never rose), but I've made it twice since then and it turned out much better. I'm not sure what happened the first time, but I figure it must have been something on my end if I've made it twice since then and it has been good. It actually tasted really good the first time, but was just too dense.</div>
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I've made another focaccia recipe before, but like this one a lot better. I haven't gotten it to rise quite as high, but it's more moist than the past recipe I've used, so I much prefer it to the old one. This bread is perfect for dipping in soup. The original recipe calls for adding rosemary, but I don't have any so I just used the coarse sea salt. It was a great addition to our soup dinner each time we've had it (even the first time, when it didn't rise high...it still gave a good soft crouton effect ;)!) </div>
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This recipe is super easy to make. I love <a href="http://www.amazon.com/Kneadlessly-Simple-Fabulous-Fuss-Free-No-Knead/dp/1118169433">the book</a> I got this one from-everything I've made from it is so good, including a pizza dough recipe that is my new all-time favorite, and I'm going to share it soon.</div>
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Try this recipe! It's super tasty with soup, perfect for a warm winter meal. It takes a little forethought to plan it out because it rises overnight, but other than it is easy as pie! The directions look long and complicated, but really they are not at all. I've found this true for all of the recipes I've tried from her book. She is very thorough but her recipes are actually very forgiving.</div>
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<i><b>For those of you who may find this helpful, I've jotted down the times on when I did each step-it might help you plan out when to start things. When I do this timing, my bread is done by 5:30PM.</b></i></div>
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{ROSEMARY} FOCACCIA WITH COARSE SALT<br />
From <i><a href="http://www.amazon.com/Kneadlessly-Simple-Fabulous-Fuss-Free-No-Knead/dp/1118169433">Kneadlessly Simple</a></i> by Nancy Baggett<br />
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I N G R E D I E N T S :<br />
2 3/4 cups (13.75 oz) unbleached all-purpose flour, plus more as needed<br />
2 Tbsp fresh rosemary needles (remove the stems), chopped fairly fine (I left this out)<br />
3/4 tsp table salt<br />
1 tsp. instant, fast rising, or bread machine yeast (I use bread machine yeast)<br />
1 1/3 cups plus 1/2 tsp ice water, plus more as needed<br />
2 Tbsp. olive oil, divided, plus more as needed<br />
3/4 teaspoon sea salt or other coarse crystal salt<br />
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D I R E C T I O N S :<br />
<u>First rise</u> <i>(I do this right before bed, usually around 10pm</i>): In a large bowl, thoroughly stir together the flour, rosemary (if using), table salt, and yeast. Vigorously stir in the water, scraping down the dough and mixing until the dough is thoroughly blended. Vigorously stir in 1 Tbsp, of the olive oil. If the mixture is too dry to blend together, stir in just enough more ice water to facilitate mixing, but don't over-moisten, as the dough should be slightly stiff. If too wet, stir in enough more flour to firm it slightly (I think the first time I may have added too much more flour and that's what went wrong, so add some but not too, too much). Evenly brush the top lightly with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3-10 hours (I did not do this). Then let rise at cool room temperature for 12-18 hours. If convenient, vigorously stir the dough partway through the rise (If I remember, I do this when I wake up in the morning, but I don't think it makes much of a difference).<br />
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<u>Second rise</u> (<i>I do this after lunch, usually around 1PM</i>): Brush a 15x10x1-inch (or similar-I use a cake pan that is a little deeper) baking pan with olive oil, then line the pan with baking parchment (I do not do this because the parchment paper I have cannot go up to the temperature she calls for baking at-so check your label. I just oil the pan by itself). Brush the parchment (if using) with olive oil. Using a well-oiled rubber spatula, turn the dough out onto the pan; try not to deflate it any more than necessary. Drizzle the dough with 1 Tbsp. of olive oil. With well-oiled hands, lightly pat and press out the dough until it is evenly thick and extends to within 1 inch of the edges all around. Tent the pan with nonstick spray-coated plastic wrap (to do this, I usually place the dough in a cake pan that has enough height to where the plastic wrap does not touch the dough. I spray it with spray, then pull it tight over the top of the pan so that it is just sitting on top of the pan but not touching the dough.)<br />
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Let rise using either of these methods: For a 2 1/2-3 1/2 hour regular rise (<i>this is what I do</i>), let stand at warm room temperature; or for an extended rise, refrigerate for 4-24 hours, then set out at room temperature. Continue the rise until the dough has almost doubled from the deflated size (If the pan has a 1" rim, the dough should be 1/4" below it.) Just before baking, with oiled fingertips, make deep indentations, or dimples, all over the dough. Sprinkle evenly with coarse salt. (I usually let it rise from 1-4ish. My dough never rises a ton, even though I do it for the full time).<br />
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Baking preliminaries (<i>4:30PM</i>): 20 minutes before baking time, place a rack in the lowest position in the oven; preheat to 500 degrees F. Place the broiler pan on the oven floor. (I place the pan on the very lowest rack and the bread is on the one above it).<br />
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Baking (<i>4:50PM</i>): Reduce the temperature to 475 degrees F. Add a cup of ice water to the broiler pan, being careful of splattering and steam. Bake on the lowest rack for 20-30 minutes, until golden brown, turning the pan from front to back for even browning about halfway through. Bake for 5-10 minutes more (or until the center registers 209-212F on an instant-read thermometer) to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Using wide spatulas, life the bread from the pan onto the rack to cool, or onto a cutting board to cut into servings. <br />
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<i><b>If you use the same timing as I did, your bread will be done by 5:30PM</b></i>.<br />
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Serving and storing: Focaccia is best when fresh. Cut into rectangles and serve warm or at room temperature. Drizzle with additional olive oil or provide more as a dipping sauce, if desired. To maintain crispness, keep, draped with a tea towel, at cool room temperature for 2-3 days. It may be frozen, airtight, for up to 2 months, but should be crisped in a preheated 400 degree F oven before serving.<br />
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Variation: Fennel seed and oregano (or thyme) focaccia with salt-prepare the dough exactly as for the rosemary version except omit the rosemary. When garnishing with sea salt just before baking, also sprinkle the dough evenly with 1/2 tsp fennel seeds and 1/2 tsp dried oregano leaves or dried thyme leaves.Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-64537448625409768632013-01-29T08:50:00.002-05:002013-02-01T15:19:59.602-05:00Panko and herb crusted mozzarella stuffed chicken ::re-post::<br />
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<a href="http://4.bp.blogspot.com/-q0fRjb5fZBY/UQfR5tuXNsI/AAAAAAAAKfg/caODyrjA5U4/s1600/stuffed+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-q0fRjb5fZBY/UQfR5tuXNsI/AAAAAAAAKfg/caODyrjA5U4/s640/stuffed+chicken.jpg" width="640" /></a></div>
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I am all about easy dishes these days. This is just not the season in life for me to be making things that keep me in the kitchen all day and away from my kids. So, you may have noticed I tend to post recipes that are quick and simple, like this one. This dish is so good! It's very simple and easy, yet looks fancier than it really is. This is a super easy, quick dish to make and pop in the oven, and it has a delicious flavor. I try to assemble it while my kids are napping/in rest time so I can just put it in the oven later on. I serve it with rice pilaf and steamed broccoli or salad, and my husband and daughters always love it.<br />
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Herb & panko crusted mozzarella stuffed chicken</div>
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(AKA Chicken Simon & Garfunkel)</div>
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from <i>Simple Suppers for Busy Moms</i></div>
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I N G R E D I E N T S :</div>
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4 boneless, skinless chicken breasts (I like to get the butcher to cut these in half thickness-wise to make cutlets because it makes for easier rolling. For our family of four, I can get away with just 2 chicken breasts cut like this and it is plenty.)</div>
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salt and pepper</div>
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1 cup shredded mozzarella</div>
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1 egg</div>
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flour</div>
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1/2 cup bread crumbs (I used panko)</div>
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1 Tbsp. parsley</div>
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1/4 tsp. sage</div>
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1/4 tsp. rosemary (I actually omit this)</div>
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1/4 tsp. thyme</div>
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1 stick butter (I usually use just half a stick and it tastes great with a lot less fat.)</div>
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1/2 cup dry white wine or chicken broth (I used both a 1/2 cup white cooking wine and 1/2 cup broth from a boullion cube)</div>
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toothpicks</div>
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D I R E C T I O N S :</div>
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Season chicken breasts with salt and pepper and sprinkle mozzarella on top. </div>
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Roll and secure with toothpick. </div>
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Make three bowls for dipping: 1) flour; 2) whisked egg; 3)bread crumbs and spices stirred together. </div>
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Dip rolls in flour, then in egg, then in crumbs (roll to coat).</div>
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Place in greased casserole dish and top with melted butter. </div>
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Cook at 350 degrees for 30 minutes. Add wine/broth, cook 30 minutes more.</div>
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Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com1tag:blogger.com,1999:blog-24192475.post-73385945920019840112013-01-11T09:00:00.000-05:002013-05-08T16:59:25.441-04:00Warm tortellini soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Moys62Ngu0Y/UO-NYKgQtbI/AAAAAAAAKXE/92IY4RLU-kc/s1600/tortellini+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-Moys62Ngu0Y/UO-NYKgQtbI/AAAAAAAAKXE/92IY4RLU-kc/s640/tortellini+soup.jpg" width="640" /></a></div>
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This is definitely a new favorite in my house. I made it last week, and we all kept going back to fill our bowl up, eating the entire pot of soup in one sitting. My entire family-my husband, my 4 year old, my toddler, and I all just could not get enough! I was surprised at how delicious it was, because this is such a simple recipe that took no more than 5 minutes to put together. This soup is light in that it is a tomato-based broth but very satisfying and filling with the beans and tortellini, and has such a wonderful flavor. </div>
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I served it with focaccia bread, as I was trying out a new recipe for that as well. The funny thing was that my bread didn't rise the second time like it was supposed to, and came out more like a flat bread. However, it was perfect with the soup because we dipped it and it almost had a crouton-like effect. I will try the focaccia bread recipe again, hopefully with better results next time (and if you want an easy focaccia bread recipe that will definitely work, try <a href="http://casualcuisine.blogspot.com/2009/07/easy-no-fuss-focaccia.html">this one</a>-it's delicious and easy to make, or <a href="http://casualcuisine.blogspot.com/2009/02/ciabatta.html">this ciabiatta</a> which is wonderful as well). </div>
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I modified this recipe slightly because I didn't have any fresh or dried basil, so I used dried italian seasoning instead. And, I loved the flavor so much that I don't think I'll even try it with the basil next time. I also used slightly less balsamic vinegar because I didn't want it to be too intense, but I think the entire amount would be just fine. I also added a little extra chicken bouillon to the broth.</div>
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This soup is great. It's simple enough to put together very quickly at the end of the day when you are low on time, yet the flavor is so good that I wouldn't think twice about serving it for dinner with guests. Simply delicious! The picture doesn't at all do it justice (I was in a hurry!).</div>
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Warm Tortellini Soup</div>
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From <i>Tables of Content</i>, a Junior League of Birmingham cookbook</div>
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I N G R E D I E N T S :</div>
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4 cups reduced-sodium chicken broth (I also added 1 tsp. of better than bouillon chicken flavor)</div>
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9 ounces fresh chicken or cheese tortellini (I used cheese)</div>
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1 (15-ounce) can cannelloni, drained and rinsed</div>
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1 (15-ounce) can diced Italian-style tomatoes</div>
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1/4 cup chopped fresh basil (this is where I substituted 1 Tbsp. dried italian seasoning)</div>
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1 1/4 Tbsp balsamic vinegar (I used less, maybe 1/2-3/4 Tbsp but the whole amount would be fine)</div>
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Salt and pepper to taste</div>
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Freshly grated parmesan cheese for garnish</div>
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D I R E C T I O N S :</div>
<div style="text-align: justify;">
Bring the broth to a boil in a stockpot over medium heat and add the pasta. Cook for 4 minutes and stir in the beans and undrained tomatoes. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove from the heat and stir in the basil or seasoning, vinegar, salt, and pepper. Ladle into soup bowls and garnish with Parmesan cheese.</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-57158149547645738662013-01-02T10:34:00.000-05:002013-01-02T10:37:40.667-05:00Chicken Tetrazzini<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Happy New Year!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">I made this recipe from the same cookbook as I made my recently posted <a href="http://www.casualcuisine.blogspot.com/2012/12/incredible-breakfast-casserole-repost.html">breakfast casserole</a> from, after hearing that this version of chicken tetrazzini was really good. And it is so, so good! It's a more simplified version of the dish, with fewer ingredients than most versions, but such good flavor. I liked the simplicity of ingredients, and the chicken broth and white wine are always a wonderful combination in my opinion. This was a very simple dish to make, and I actually baked half of it for my family of four and froze the remaining half for a future dinner. Everyone loved this dinner and I will be sure to make it again!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I did not get a photo, but don't let that stop you from trying this recipe!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chicken Tetrazzini</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 21px; text-align: justify;">From </span><i style="background-color: white; line-height: 21px; text-align: justify;">Tables of Content</i><span style="background-color: white; line-height: 21px; text-align: justify;">, a Junior League of Birmingham cookbook</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I N G R E D I E N T S :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">1/2 cup (1 stick) butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; text-align: justify;">1/2 cup all-purpose flour</span><span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">
</span>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cups heavy whipping cream</span></div>
<span style="font-family: Georgia, Times New Roman, serif;">
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1 1/2 cups chicken broth</div>
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6 Tbsp white wine</div>
<div style="text-align: justify;">
1 tsp salt</div>
<div style="text-align: justify;">
1 tsp white pepper</div>
<div style="text-align: justify;">
3 cups chopped cooked chicken breasts</div>
<div style="text-align: justify;">
8 ounces angel hair pasta</div>
<div style="text-align: justify;">
1/2 cup (2 oz) shredded parmesan cheese</div>
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2 Tbsp butter</div>
<div style="text-align: justify;">
1/2 cup fresh bread crumbs (<a href="http://casualcuisine.blogspot.com/2009/02/homemade-panko-bread-crumbs.html">here</a> is a link for making your own)</div>
<div style="text-align: justify;">
1/4 tsp salt</div>
</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">D I R E C T I O N S :</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 325 degrees. Melt 1/2 cup butter in a large stockpot over medium-high heat. Whisk in the flour until blended and cook for 1 minute, whisking constantly. Stir in the cream, broth, wine, 1 tsp salt and white pepper and bring to a boil.</span></div>
<div style="background-color: white; line-height: 17px; margin-top: 10px; text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Cook for 8 minutes or until thick and bubbly, whisking constantly. Remove from the heat and stir in the chicken, pasta and cheese. Spoon the pasta mixture into a greased 9x13 baking dish.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Melt 2 Tbsp butter in a skillet. Brown the bread crumbs in the butter and remove from the heat. Stir in 1/4 tsp salt and sprinkle the bread crumb mixture over the top of the chicken mixture. Bake for 20 minutes of until brown and bubbly.</span></div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-89526860604925135122012-12-27T09:20:00.001-05:002012-12-27T19:43:32.802-05:00Incredible breakfast casserole ::re-post::<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">A few years back when we lived in Memphis, I was part of a supper club. One of the recipes from the book we were going through was this wonderful breakfast casserole. It was so good that I've been dying for a chance to make it again ever since then. I finally made it for Christmas this year and it did not disappoint. We ate every last bit (I halved the recipe for my family of four) and every bite was delicious. I did not get a picture, but trust me, you will want to make this! This is the best breakfast casserole I've ever had. Plus, it's easily assembled the night before, which makes for easy breakfast preparation the morning of. I highly recommend it!</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;"><br /></span>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">Sausage, Egg, Grits Casserole</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">From </span><i style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">Tables of Content</i><span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">, a Junior League of Birmingham cookbook</span><br />
<br style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;" />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">I N G R E D I E N T S :</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1 pound hot bulk sausage (I halved the recipe and when I did, I only used 1 lb mild sausage)</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1 pound mild bulk sausage</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">2 cups (8 ounces) shredded Cheddar cheese</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">2 cups cooked grits</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1 3/4 cups milk, heated</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1/2 cup (1 stick) butter, melted (I actually forgot to add this, and definitely don't think it needed it)</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1 (8-ounce) package corn bread mix</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1 (6-ounce) roll garlic cheese, cut up* </span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">6 eggs, lightly beaten</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1/8 tsp. Worcestershire sauce</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">1/8 tsp. Tabasco sauce</span><br />
<br />
<i>*For the garlic cheese: Kraft no longer makes this. I halved the recipe and for the garlic cheese substitute, I used 3 oz of a block of velveeta and 1/4 tsp. garlic powder. For the entire recipe you would simply double that amount. </i><br />
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<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">D I R E C T I O N S :</span><br />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">Brown the sausage in a large skillet, stirring until crumbly; drain. Spread the sausage over the bottom of a lightly greased 9x13-inch baking dish and sprinkle with the Cheddar cheese.</span><br />
<br style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;" />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">Combine the grits, warm milk, butter, corn bread mix, garlic cheese, eggs, Worcestershire sauce and Tabasco sauce in a bowl and mix well. Pour the grits mixture over the prepared layers and chill, covered, for 8-10 hours.</span><br />
<br style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;" />
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px; text-align: justify;">Let the casserole stand for 30 minutes at room temperature. Preheat the oven to 350 degrees and bake the casserole for 45 minutes. Serve immediately.</span>Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-13998866712412914412012-12-13T08:00:00.000-05:002012-12-13T08:00:12.305-05:00egg in a hole (or heart)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-f06s5F8EemI/ULpkVNurVxI/AAAAAAAAKIc/isQwMZYFpkk/s1600/egginahole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-f06s5F8EemI/ULpkVNurVxI/AAAAAAAAKIc/isQwMZYFpkk/s640/egginahole.jpg" width="640" /></a></div>
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I've seen this recipe many times before and thought it would be a fun way to serve up eggs in the morning. I finally got around to it, and love it! It's so fun! You can use any shape cookie cutter that will fit inside a piece of bread and make the egg in it. I thought hearts would be cute (wouldn't that be a fun Valentine's day breakfast?), and my daughters loved it. This is so easy to do, and it's pretty mess-free, which I love! Christmas tree or angel cutouts would be especially cute for this time of year, too!<br />
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Egg in a hole<br />
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I N G R E D I E N T S :<br />
butter<br />
bread<br />
eggs<br />
salt<br />
pepper<br />
<br />
<br />
D I R E C T I O N S :<br />
Butter and preheat a skillet on medium heat.<br />
Meanwhile, take each slice of bread and, using a cookie cutter, cut out a circle, heart, etc, keeping the piece that you cut out.<br />
Crack one egg and pour it into the hole of the bread. Season with salt and pepper. Cook until desired doneness, flipping once. While you do this, cook the part of the bread you cut out in the skillet on top of a little butter, for toast.<br />
Once the egg is cooked, simply lift the toast/egg out with a spatula, and place on a plate with remaining toast pieces. I like to serve the toast with jelly.Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-70845136475522118462012-12-10T08:00:00.001-05:002012-12-10T08:00:00.137-05:00Cherry Delight<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfErSTZps9HjdK119S9WGHA1DV5hKo4QD4977vFN-p3eDYVrp1fk9T0wY3S7kbZ1aldEu1DuTF5zTIgE2P0gYFczngzAsY5l9Tyug_ziBJGRJifQKsGsqTtglN7DQcx8FqkOzQ/s1600/cherrydelight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfErSTZps9HjdK119S9WGHA1DV5hKo4QD4977vFN-p3eDYVrp1fk9T0wY3S7kbZ1aldEu1DuTF5zTIgE2P0gYFczngzAsY5l9Tyug_ziBJGRJifQKsGsqTtglN7DQcx8FqkOzQ/s640/cherrydelight.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Growing up, my husband's family always made a dessert called cherry crunch. I had never had it before I met him, but he has always loved it and I enjoy eating it around Christmastime. He also loves pecan sandies cookies, so when I saw a recipe for cherry crunch that used pecan sandies as the crust, I knew I needed to try it! This is a great dish, and is easy to put together. The only thing I would do differently next time is grease my pan before I put the crust down, because the crust didn't want to come up when I was serving this, and that was disappointing! Other than that, it's really good!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I N G R E D I E N T S :</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Crust:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 package of Keebler Sandies Cookies</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 stick butter (room temp)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Topping:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 small container (8oz) Cool-Whip (chilled but not frozen)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3 Cups Powdered Sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 block cream cheese (softened)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 can Cherry Pie Filling</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">D I R E C T I O N S : </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Start by heating your oven to 350. Using a food processor, crumble the entire package of cookies (in small batches) and add to a large mixing bowl. Stir in the softened butter. Press cookie mixture tightly into the bottom of *greased* a 9x13 baking dish, bake for 20 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After the crust has completely cooled, mix together the cool whip, cream cheese and powdered sugar. Spread over the crust, cool in the refrigerator for 20 to 30 minutes. Next, spread cherry filling. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!!</span></div>
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Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0tag:blogger.com,1999:blog-24192475.post-12114555036714483972012-12-05T08:00:00.000-05:002012-12-05T08:00:05.491-05:00Carrot apple coconut muffins<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-fGdx2CvII80/ULpgUfxAbmI/AAAAAAAAKIE/T74t6Xzpxng/s1600/carrot+apple+coconut+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-fGdx2CvII80/ULpgUfxAbmI/AAAAAAAAKIE/T74t6Xzpxng/s640/carrot+apple+coconut+muffins.jpg" width="640" /></a></div>
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These were great! My 4 year old daughter loved helping me bake them and the whole family liked having them for breakfast. These are easy and healthy. I'm not a huge coconut fan, but the addition added only a subtle flavor and didn't really effect the texture. To make them even healthier, you could use whole wheat flour.</div>
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<br /></div>
<div style="text-align: justify;">
Carrot Apple Coconut Muffins</div>
<div style="text-align: justify;">
from <a href="http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins/">Weelicious</a></div>
<div style="text-align: justify;">
Makes 30 mini muffins or 12 regular sized muffins</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I N G R E D I E N T S :</div>
<div style="text-align: justify;">
1 1/2 cups all-purpose flour</div>
<div style="text-align: justify;">
1 tsp baking powder</div>
<div style="text-align: justify;">
1/2 tsp baking soda</div>
<div style="text-align: justify;">
1/2 tsp salt</div>
<div style="text-align: justify;">
1/2 cup unsweetened coconut flakes (all I could find was sweetened at my grocery store)</div>
<div style="text-align: justify;">
2 carrots, peeled and grated (about 1 cup)</div>
<div style="text-align: justify;">
1 apple, peeled and grated (about 1 cup, and gala, pink lady, or red delicious are good choices)</div>
<div style="text-align: justify;">
2 large eggs</div>
<div style="text-align: justify;">
1 tsp vanilla extract</div>
<div style="text-align: justify;">
1/3 cup milk</div>
<div style="text-align: justify;">
1/4 cup vegetable or canola oil</div>
<div style="text-align: justify;">
1/2 cup honey</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
D I R E C T I O N S :</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Preheat oven to 350 degrees F.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Combine first 7 ingredients in a bowl.</div>
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In a separate bowl, combine the remaining ingredients</div>
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Slowly add the dry ingredients into the wet and stir to combine</div>
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<br /></div>
<div style="text-align: justify;">
Place 1 Tbsp. batter into greased mini muffin tins, or fill regular sized muffin tins to 3/4-all the way full.</div>
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<br /></div>
<div style="text-align: justify;">
For mini muffins, bake at 350 for 15 minutes, and for regular sized muffins, bake 20 minutes (or until a toothpick comes out clean).</div>
Nhttp://www.blogger.com/profile/05047856531468883681noreply@blogger.com0